Name: Breakfast muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12
Cuisine: British
Ingredients: 2 large eggs; 150ml pot natural low-fat yogurt; 50ml rapeseed oil; 100g apple sauce or pureed apples (find with the baby food); 1 ripe banana mashed; 4 tbsp clear honey; 1 tsp vanilla extract; 200g wholemeal flour; 50g rolled oats plus extra for sprinkling; 1½ tsp baking powder; 1½ tsp bicarbonate of soda; 1½ tsp cinnamon; 100g blueberry; 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

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Breakfast muffins

Breakfast muffins

Cassie Best

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Makes 12

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.158 ratingsRate

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Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit

Freezable

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce

or pureed apples (find with the baby food)
1 ripe banana

mashed
4 tbsp clear honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats

plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberry
2 tbsp mixed seed

(we used pumpkin, sunflower and flaxseed)

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Nutrition: per serving

kcal179
fat7g
saturates1g
carbs23g
sugars10g
fibre3g
protein5g
salt0.6g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
step 2

Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

Recipe from Good Food magazine, September 2013

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A star rating of 4.2 out of 5.158 ratings

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